Our Cannoli Cheesecake is a delicious dessert that combines the creaminess of traditional cheesecake with the irresistible cannoli flavors. The perfect dessert for special occasions especially when topped with our homemade gluten free cannoli.
Why I love this cannoli cheesecake recipe
- The flavor combinations: The creamy cheesecake goodness combined with authentic cannoli flavors like ricotta cheese, mascarpone, and cinnamon makes for a delicious dessert you can't resist. Not to mention, the classic graham cracker crust never disappoints.
- Gluten-free goodness: This recipe is great for those with celiac disease or a gluten allergy. With the perfect gluten-free crust, you can't even tell this cheesecake is gluten-free. Just like this New York style gluten free cheesecake.
- Family favorite recipe: While this easy razzleberry pie is always a go-to recipe in my family, I find that everyone is always asking for this cannoli cheesecake!
- Perfect for special occasions: Easily elevate any occasion or holiday party with this easy cheesecake that's not only delicious, but aesthetically pleasing. Making for a great dessert and centerpiece.
How to make a Gluten-Free Cannoli Cheesecake
Prepare the crust: In a large bowl, combine gluten free graham crackers, sugar, and melted butter. Then, press into a greased springform pan.
Make the filling: In another large mixing bowl or bowl of a stand mixer, beat together all of the filling mixture until smooth. Make sure to add eggs one at a time until fully incorporated and scraping down the sides of the bowl as you go.
Bake: Pour the cheesecake batter into the prepared pan and bake cannoli cheesecake until edges are set but the center is slightly jiggly.
Chill: Let the cheesecake to cool in the oven with the oven door slightly open, then cool to room temperature and refrigerate for at least 4 hours or overnight to chill and set completely.
The toppings: Whip heavy cream until stiff peaks form using an electric mixer. Mix ricotta cheese and powdered sugar until smooth. Then, fold the whipped cream into ricotta mixture.
Decorate and serve: Frost the top of the cheesecake with the ricotta whipped cream, then garnish with mini chocolate chips and gluten-free cannoli shells. Slice and enjoy!
Pro tip: Bake the cheesecake in a cold water bath to prevent cracking and ensure even baking. This gentle heat helps the cheesecake bake evenly without burning.
If you like gluten-free dessert recipes, you'll love these gluten free brownies, gluten free cinnamon rolls, easy crock pot candy, gluten free Oreo balls, and these gluten free chocolate chip cookies.
More gluten free recipes you'll love
- This gluten free lemon drizzle cake is one of my favorite desserts
- For another creamy recipe, try this chocolate chip cheeseball.
- These peanut butter oatmeal bars are perfect for breakfast or dessert.
- I love these ice cream cake pops during the summer.
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Cannoli Cheesecake
Ingredients
The Crust
- 7 oz gluten-free graham cracker crumbs
- 2.5 oz sugar
- 3.5 oz butter melted
Filling
- 14 oz ricotta
- 10.5 oz cream cheese
- 5 oz mascarpone cheese
- 1 cup sugar
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- 4 eggs
Decoration
- ½ cup heavy cream
- ¼ cup ricotta cheese
- ½ cup confectioners sugar
- ⅓ cup chocolate chips
- 1 Gluten-free cannoli
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- In a mixing bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly on the bottom of the pan.
- In a large mixing bowl, beat together the ricotta cheese, cream cheese, mascarpone cheese, sugar, vanilla extract and cinnamon until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition, until fully incorporated.
- Pour the filling over the crust in the springform pan and smooth out the top with a spatula.
- Boil water and pour it into the larger roasting pan or baking dish, surrounding the springform pan, until it reaches about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the setup into the preheated oven and bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Once cooled, carefully remove the springform pan from the water bath and refrigerate the cheesecake for at least 4 hours or overnight to chill and set completely.
- Before serving, prepare the decorating topping. In a mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, mix the ricotta cheese and confectioners sugar until smooth.
- Gently fold the whipped cream into the ricotta mixture until well combined.
- Pipe the ricotta whipped cream over the top of the chilled cheesecake.
- Decorate the top with chocolate chips and gluten-free cannoli shells.
- Slice and serve!
Notes
Recipe variations
- Chocolate lovers: If you like a little chocolate, add ½ cup of cocoa powder to the filling mixture for a decadent chocolate cannoli cheesecake. You can also add cocoa powder to the whipped cream frosting if you want chocolate frosting.
- Berry fun: Fold in 1 cup of fresh berries (such as strawberries, raspberries, or blueberries) into the cheesecake filling before baking for a burst of fruity flavor. Feel free to top with more fresh fruit, strawberry simple syrup, or strawberry glaze.
- Citrus kick: Throw in the lemon zest or orange zest into the filling mixture for a refreshing citrus spin. Top the cheesecake with candied citrus slices for a elevated presentation.
Emma says
I used to always get cannolis from Kneaders before going gluten free. They are the best. I’m so glad to have found a gf recipe for them that taste just like I remember! I also loved the graham cracker crust, SO good!